Steamed with the aroma of Manganji chili pepper
The key is to have a little bit of the manganji pepper visible from the edge when you wrap it in pork. It's a good idea to cut the manganji pepper so that it sticks out a little to match the width of the pork you're using
How to make it
1
Cut the Manganji peppers into pieces about 3cm wide and remove the seeds
2
Spread the pork belly out and sprinkle a light layer of salt, white pepper, and potato starch on the surface
3
Roll the Manganji pepper from the front to the back so that it forms the core
4
Place on a plate and steam in a steamer for about 4 minutes
5
Mix the ingredients in [A] to make the sauce. Pour the sauce over the steamed [4] to finish
Ingredients for 2 people
-
- Manganji chili peppers
- Six
-
- Use pork belly
- About 50g
-
- salt
- A little
-
- White pepper
- A little
-
- potato starch
- A little
-
[A]
- soy sauce
- 1 tablespoon
-
- Fish sauce
- 1 tsp
-
- Shaoxing wine
- 2 tbsp
-
- White pepper
- A little
-
- Mirin
- 1 tablespoon
-
- Sesame oil
- 1 tsp
[PR]
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